First Step: Gather and prep ingredients Measure out 26 ounces of frozen bite-size meatballs, 18 ounces of grape jelly or jam, 12 ounces of chili sauce, and 1 1/2 tablespoons of Worcestershire sauce if using. Keep a wooden spoon or heatproof spatula nearby for stirring. If you prefer, thaw the frozen meatballs for 20 minutes to reduce cooking time slightly, but this is not required.

Second Step: Combine ingredients in the slow cooker Place all ingredients into a slow cooker and stir well to coat the meatballs evenly with the grape jelly and chili sauce. The chilled meatballs will pull in the sauce as they heat.

Third Step: Set the slow cooker and start cooking Set the slow cooker to low, cover, and cook for 3-4 hours. Stir occasionally when you check to ensure all meatballs are submerged in the sauce. Low and slow heats the meatballs through and lets flavors meld without breaking the sauce.

Fourth Step: Finish and hold for serving For serving, set the slow cooker to warm. This keeps the grape jelly meatballs at a safe serving temperature without further reducing the sauce. Garnish with chopped green onions or freshly chopped parsley to add color and a fresh bite. Serve alone as an appetizer or over rice as a main dish for 4-6 people.

Final Step: Serve and enjoy Transfer meatballs to a serving bowl or keep in the slow cooker on warm. Provide toothpicks for guests if serving as finger food. If serving over rice, spoon extra sauce over the rice for extra flavor. Leftovers store well and can be reheated gently on the stovetop or in a slow cooker.